<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>3 Pepper Salad</title>
      <categories>
        <cat>None</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Yellow pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Red pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Green pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Olive oil</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Balsamic vinegar</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Basil sprigs</item></ing></ingredients>
    <directions>
      <step>  FROM MY GARDEN SHOW #5520
  
  Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn
  frequently until all sides are blackened. Place peppers in a brown paper
  bag or a bowl covered with plastic wrap. This will steam the pepper and
  make the skin easy to remove. Remove skin. Slice and arrange in a colorful
  display on a platter. Drizzle with olive oil, balsamic vinegar and garnish
  with basil sprigs.
  
  Posted to EAT-L Digest 03 Sep 96
  
  From:    Connie Anderson &lt;connie@USA.NET&gt;
  
  Date:    Wed, 4 Sep 1996 09:06:17 -0500
 
</step></directions></recipe></recipeml>
